The Effects of Delayed Picking and High‐temperature Conditioning on the Texture of Hot‐ and Cold‐boned Broiler Breast Meat

Four trials were conducted to evaluate the effects of delayed picking for 30 min versus normal picking, high temperature conditioning at 32°C versus low temperature conditioning at 0°C, and hot boning versus cold boning on broiler breast meat tenderness, pH, sarcomere length and R‐values. None of the treatments affected cold‐boned shear values. Within the hot‐boned group, delayed picking significantly increased shear value (14.5 kg) compared with normally picked samples (12.5 kg). Conditioning at 32°C significantly lowered shear values (12.5 kg) compared with 0°C (14.6 kg). High‐temperature conditioning lowered muscle pH immediately after evisceration, but delayed picking had no effect. Following 24 h aging, treatments had no effect on muscle pH or R‐value. These results indicate that 32°C conditioning temperature and early picking significantly reduced meat toughness, but not to a commercially practical degree.